{"id":5014,"date":"2018-09-04T21:01:11","date_gmt":"2018-09-04T19:01:11","guid":{"rendered":"http:\/\/agora.xtec.cat\/insdertosa\/?p=5014"},"modified":"2018-09-04T21:01:11","modified_gmt":"2018-09-04T19:01:11","slug":"una-tortosina-semifinalista-en-un-concurs-de-cuina-estatal","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insdertosa\/portada\/una-tortosina-semifinalista-en-un-concurs-de-cuina-estatal\/","title":{"rendered":"Una tortosina, semifinalista en un concurs de cuina estatal"},"content":{"rendered":"<p>La tercera edici\u00f3 del concurs GMChef, organitzat per GM Food a trav\u00e9s de la seua ensenya d&#8217;establiments de cash &amp; carry Gros Mercat, ja t\u00e9 als 5 estudiants que representaran a Catalunya, entre ells la tortosina Laura Vaquer, \u00a0de Escola d&#8217;Hostaleria Joaqu\u00edn Bau de Tortosa, a la semifinal que tindr\u00e0 lloc el 22 d&#8217;octubre a l&#8217;Escola Joviat de Manresa.<\/p>\n<p>En el concurs, que se celebra a nivell nacional, hi han participat m\u00e9s de 600 alumnes de 82 escoles de tot l\u2019Estat, dels quals 95 han estat estudiants representants de 14 escoles de Catalunya.<\/p>\n<div class=\"intext-vell\">\n<div class=\"intext-vell\"><\/div>\n<\/div>\n<p>Els cinc seleccionats per participar a la semifinal catalana s\u00f3n: Arnau Triola d&#8217;Escola d&#8217;Hostaleria i Turisme de Girona, Didac Zurita d&#8217;Escola d&#8217;Hostaleria Hofmann, Genis Sants Escola d&#8217;Hostaleria Joviat i Richard Yunior d&#8217;Escola de Cuina Terra d&#8217;Escudella, tots tres de la prov\u00edncia de Barcelona; -Laura Vaquer de Escola d&#8217;Hostaleria Joaqu\u00edn Bau de Tortosa. La tortosina ha arribat a la semifinal presentant el plat &#8220;Canel\u00f3 d&#8217;\u00e0nec amb formatge de cabra i figues&#8221;, que presenta en este v\u00eddeo:<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/F2LnhTRIurA\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p>Davant d&#8217;un jurat format per Xanty El\u00edas (propietari i xef del restaurant Ac\u00e1nthum -1 estrella Michelin-, i ambaixador de GMcash), Sergi Bas (cuiner de GMcash), Manuel Tenllado (membre de Eurotoques), Juan Ram\u00f3n Povea (Director Regional de GM Food a Catalunya Nord) i Joan S\u00e1nchez (Director Regional de GM Food a Catalunya Sud), els participants hauran d\u2019explicar el per qu\u00e8 de la tapa, executar-la i acabar mostrant el resultat. La creaci\u00f3 ha de poder menjar-se amb la m\u00e0, mitjan\u00e7ant escuradents, broqueta, cullera o got, en un o dos mossos, estar realitzada amb un m\u00ednim de quatre productes de la marca pr\u00f2pia Gourmet, i ser, per descomptat, recepta original.<\/p>\n<p>Les semifinals regionals donaran a con\u00e8ixer al guanyador de cadascuna de les 6 zones: Nord: Pa\u00eds Basc, Navarra i la Rioja; Catalunya: Llevant-Balears: Llevant, Balears i M\u00farcia; Centre: Madrid, Castella la Manxa i Castella i Lle\u00f3; Andalusia; i Can\u00e0ries. Els 6 estudiants seleccionats en cadascuna de les semifinals, competiran a la Final Nacional que se celebrar\u00e0 el 19 de novembre en el prestigi\u00f3s espai Mas Marroch del Celler de Can Roca.<\/p>\n<p>El guanyador d&#8217;aquesta tercera edici\u00f3, realitzar\u00e0 un stage amb experi\u00e8ncia gastron\u00f2mica per a ell i el seu mentor, m\u00e9s dos acompanyants en el Tres Estrelles Michelin El Celler de Can Roca; el segon classificat tindr\u00e0 el mateix premi al restaurant de Dues estrelles Michelin MB de Mart\u00edn Berasategui, ubicat al Abama Resort de Tenerife, mentre que el tercer classificat ho far\u00e0 al restaurant de Huelva Ac\u00e1nthum de Xanty Elias, Brand Ambassador de GMcash, d&#8217;una estrella Michelin.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.aguaita.cat\/noticia\/12981\/tortosina\/semifinalista\/concurs\/cuina\/estatal&amp;whatsapp=1\" target=\"_blank\" rel=\"noopener\">http:\/\/www.aguaita.cat\/noticia\/12981\/tortosina\/semifinalista\/concurs\/cuina\/estatal&amp;whatsapp=1<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La tercera edici\u00f3 del concurs GMChef, organitzat per GM Food a trav\u00e9s de la seua ensenya d&#8217;establiments de cash &amp; carry Gros Mercat, ja t\u00e9 als 5 estudiants que representaran a Catalunya, entre ells la tortosina Laura Vaquer, \u00a0de Escola d&#8217;Hostaleria Joaqu\u00edn Bau de Tortosa, a la semifinal que tindr\u00e0 lloc el 22 d&#8217;octubre a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5015,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[74,29,84],"tags":[],"class_list":["post-5014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-departaments","category-portada","category-premis"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/5014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/comments?post=5014"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/5014\/revisions"}],"predecessor-version":[{"id":5016,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/5014\/revisions\/5016"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media\/5015"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media?parent=5014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/categories?post=5014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/tags?post=5014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}